BROWN SUGAR SKIRT STEAK WITH SUCCOTASH
Brown sugar, salt and pepper make up the super-simple rub that gives this grilled skirt steak its beautiful crust. A succotash-inspired salad of black-eyed peas, grilled corn and ripe tomatoes is the perfect foil.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill or large grill pan for medium-high heat. Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl. Rub the mixture into the steaks and set aside for 15 minutes.
- Put the tomatoes in a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Whisk together the sour cream, cumin, lime zest and juice and a pinch of salt and pepper in a small bowl and set aside.
- Meanwhile, lightly oil the grill grates. Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill. Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both. Transfer the vegetables to a cutting board to cool slightly.
- Grill the steaks until crisp, about 4 minutes per side for medium rare. Set aside to rest for 5 minutes.
- While the steaks rest, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine. Season with salt and pepper.
- Slice the steaks across the grain and divide among 4 plates. Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro. Serve immediately.
BALSAMIC MARINATED SKIRT STEAK
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
BEER AND BROWN SUGAR STEAK MARINADE
I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.
Provided by Craig Jones
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
- Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 9.2 g, Cholesterol 121.1 mg, Fat 20.8 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 8.3 g, Sodium 546.9 mg, Sugar 7.9 g
SKIRT STEAK
Alton Brown's (Good Eats guy) interesting way to cook steaks on charcoal! I use the meat for fajitas. Special equipment: blow dryer
Provided by cooking_geek
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat charcoal, preferably natural chunk, until grey ash appears.
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
- In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
- Seal bag, removing as much air as possible.
- Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels.
- Using a blow dryer, blow charcoal clean of ash.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
- When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices.
- Slice thinly across the grain of the meat.
- Return to foil pouch and toss with juice.
- Serve with grilled peppers and onions, if desired.
Nutrition Facts : Calories 769.3, Fat 50, SaturatedFat 11.9, Cholesterol 133.7, Sodium 1521.9, Carbohydrate 14.5, Fiber 0.8, Sugar 11, Protein 63.7
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